Omelette with Fines Herbes

A big omelette is exactly what you need for breakfast to fuel a good day, and we would like to think Napoleon would agree. As legend has it, Napoleon Bonaparte was traveling through a small town and he stopped at an inn to eat with some of his army. He was given an omelette by an innkeeper. He reportedly liked it so much that he demanded all the eggs in town be gathered up to make a giant omelette for all the men in his army to eat the next morning. No one knows for certain if this is a true story, but regardless it has spawned an annual tradition in the town of Bessieres, France where the townspeople all gather and enjoy omelettes together.

We used Ghee in our omelette but you could use clarified butter instead with little to no consequence. Whatever you do, don’t add milk though. You may be looking at this recipe thinking to yourself, “oh these eggs need milk!” but Jeff says you are wrong. This is a nice, firm but fluffy omelette. If you add milk, it’ll fall apart too easily and won’t fold over or flip nicely. Do feel free to add as much Fines Herbes as you want, however. We went for a teaspoon full but if you want your omelette very herby, add more! Subtract it if you want less of that distinct flavor. For the perfect omelette, make sure you pay attention to it while you broil it. Broiling is the perfect way to ensure your omelette won’t be runny or soft.

Preheat broiler in oven. In a small nonstick skillet, heat 2 tsp ghee over medium heat. In a measuring cup, lightly whisk 3 eggs with the Fines Herbes.

Pour the egg mixture into the skillet. After about 30 seconds, after the eggs are set at the edge, tilt the skillet and lift the edge of the omelette to let the runny eggs seep underneath, repeat if necessary. Sprinkle the cheese on the omelet, and place under broiler until cheese is melted, and eggs are firm.